Roly Poly Frenchman Sallye Recipes

Steps:

• MAKING THE DOUGH: Combine the milk and butter in a bowl, add the yeast and stir until dissolved.
• Add flour a cup at a time, kneading with hands until a satiny dough forms. Place in greased bowl, cover and set aside in warm place for 30 minutes (to rise)
• PREPARATION: Peel and cut the onion into quarters; place in food processor. Peel the garlic clove and add to food processor. Clean mushrooms with barely damp paper towel, slice and add to food processor. Pulse until finely diced, turn off and set aside.
• PREPARING THE FILLING: Place heavy skillet over medium high heat and add 2 tablespoons of oil. When oil is heated, add onion mixture to skillet and cook for about 3 minutes, stirring often. Add ground beef to skillet, add salt, pepper and paprika and continue cooking until meat is "grey" but not brown. Stir often to keep from burning. Remove from heat and allow to cool (leave meat mixture in skillet).
• Whisk eggs until frothy, add eggs to meat mixture. NOTE: RESERVE ABOUT 1/4 CUP FOR "PASTING" THE DOUGH ROLLS. Add bread crumbs to meat mixture. Stir until well blended.
• Place skillet with meat mixture back on stove and turn heat to medium low. Add beef broth and wine to the meat mixture and cook until most of liquid is reduced. Remove from heat and set aside.
• Preheat oven to 375ºF
• BACK TO THE DOUGH: Turn the dough which should have risen to about twice its original size out onto a floured cutting board or clean flat surface. Divide into 4 to 6 separate balls (depending on how roly poly you want your frenchman)
• Lightly flour the top of the first ball, and roll into about a 6" x 8" rectangles (this doesn't have to be exact). Set aside. Repeat the process until all 6 balls are rolled into rectangles.
• Line a baking sheet with parchment paper.
• Place 1/6 of the stuffing onto each dough rectangle, leaving about 1/4" on each side for rolling. Roll the stuffing filled dough "jelly roll" fashion into 6 separate roly poly frenchmen.
• Using the reserved egg, paste the ends of rolls together and lay rolls seam down on parchment paper. Brush with any remaining egg wash.
• Place in preheated oven and cook for 10 mnnutes, then turn heat down to 350º F and cook for about 35 minutes, until crust is toasty brown.

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

Steps:

• Roll left over pastry dough from pies out as thin as possible.
• Spread a thin layer of room temperature butter over entire dough to edges.
• Spread a thin layer of brown sugar over entire dough to edges.
• Starting from one edge, roll dough into a long tube but not too tight.
• Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
• Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.

Steps:

• Preheat the oven to 350*F (180*C).
• and line a baking tray with baking paper.
• Sift the flour into a large bowl and add the butter.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir through the sugar.
• Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
• Turn onto a lightly floured surface and gather together to form a smooth dough.
• On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
• 5 inches by 9 inches.
• Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
• Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
• Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
• Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
• Serve warm with custard.

Steps:

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Steps:

• Preheat the oven to 375°F.
• Mix the flour and baking powder and rub in the butter/margarine.
• Using cold water, make the mix into a pastry.
• On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
• Spread the syrup/jam over the pastry and roll it into a cylinder.
• Place the roll into a deep dish.
• Dissolve the sugar in the warm water and pour over the roll.
• Bake for 30-40 minutes until golden. Serve immediately.